Serves: 4
Total Calories: 225

1 cup pressed rice flakes (poha), sorted
1 tablespoon grated fresh or frozen coconut or shredded unsweetened dried coconut
1/4 cup finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, minced with seeds
2 cups nonfat plain yogurt, whisked until smooth
1/4 teaspoon salt, or to taste
1 teaspoon coconut or peanut oil
6 to 8 fresh curry leaves
1/2 teaspoon black mustard seeds
1/4 teaspoon ground paprika
1/8 teaspoon ground asafoetida

1. In a skillet, dry-roast the rice flakes, coconut, cilantro, and green chili pepper over medium heat until fragrant and golden, about2 minutes. Place the yogurt in a serving bowl and mix in the roasted rice flakes mixture and salt.

2. Heat the oil in a small saucepan over medium-high heat and add the curry leaves and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Stir in the paprika and asafoetida, then immediately transfer the seasonings to the yogurt and swirl lightly to mix, with parts of it visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 225
Calories from Fat: 19

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